Food & Recipes

25 August 2009, 16:24

INGREDIENTS
For the chicken:
8 x free-range chicken mini fillets
1 tsp sesame seeds
1 tsp nanami t?garashi (Japanese assorted chilli powder)
½ tsp fine sea salt
1 tbsp chives, chopped
1 tbsp sunflower oil
For the wasabi coleslaw:
1 x egg yolk
1 tbsp wasabi paste
2 tsp rice vinegar
2 tsp lime juice
2 tbsp coriander leaves
100ml rapeseed oil
1 x small carrot peeled
½ x small red onion, peeled
¼ x small white cabbage, core removed
25g radishes, very finely sliced
Handful watercress, well picked
1 x lime, cut into wedges
Sea salt and freshly ground black pepper

METHOD

Heat a frying pan to smoking hot. Bash the chicken fillets lightly with the back of a frying pan or with a meat tenderizer.

Mix together the sesame seeds, nanami t?garashi, sea salt and chives in a bowl.

Toss the chicken pieces in the mixture and mix to ensure they are all well coated.

Add the oil to the pan then add the chicken. Fry for 2-3 minutes, or until the chicken is well cooked through.

For the wasabi coleslaw:
Next make your mayonnaise by putting the egg yolk into a small food processor along with the wasabi, rice vinegar, lime juice, coriander and a good pinch of salt. Blitz until everything is well combined.

Now, with the motor running add the oil until you have a lovely emulsion.

Meanwhile, using the grater attachment on a food processor, grate the carrot, red onion and cabbage.

Put in a bowl with the radishes and watercress and dress with the mayonnaise, ensuring everything is evenly coated.

To serve, divide the coleslaw between the two plates, pile on the chicken and finish with a wedge of lime.
 

Last updated: 25 August 2009, 16:27